Friday, October 19, 2012

MoFo 19: Caribbean Black Eyed Peas!

Another weeknight dinner from Appetite for Reduction! I've been trying to make dishes from this book that I haven't already made in the past. You know how it is... you have a few of your favorite recipes and it's so easy to just go back to those ones. But then, where is the discovery in life?! I love trying out new recipes, even if it does lead to an occasional dud.

Well, lucky for us, this was no dud! This is the Caribbean Black Eyed Peas with Plantains. As you know, I've been seriously grooving on all the bell peppers and hot peppers and who-knows-what peppers at the farmers market lately - so I've been having fun trying to pick out lots of dishes with peppers and take advantage of them while they're here. On the other hand, plantains aren't exactly grown around here - so I almost never cook with them. This was a special treat!

this is me flying on a magical collard green

As you can see, I also steamed a bunch of fresh collard greens to have on the side. Lately, I am having a little love affair with collards. They are so yummy and nutritious!

We both really enjoyed this dish - I loved the light coconutty flavor together with the spices. It felt like a light meal, but it was super filling. The only thing I'd do differently is reduce the plantain. The recipe called for 2 plantains, but we both ended up tossing some, and there was still more in the pot. Maybe just one next time. I'll definitely look forward to making this again... on a night when I'm feeling less adventurous and am looking for an old favorite. :) It does happen!

First, that picture of you on the collard green leaf is super cute! Second, I totally know what you mean about gravitating to the same tried-and-true recipes in favorite cookbooks. Sometimes it's good to force yourself to break out and try something new. The Caribbean black eyed peas with plantains sounds entirely delicious!